The production of mango chips from Mangifera indica Linn. cv. Nahm-dawg-mai.
Hansawasdi C., Siyanant M., Chaiprasart P.
Author Affiliation: Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand.
: 755-759
Abstract : The over production of Mangifera indica Linn. cv. Nahm-dawg-mai is one of the main causes of low price mango. The production of a novel product therefore can increase the value of this fruits. Therefore, the aim of this study is to produce new product called mango chips with an appropriate processing condition. This study was performed using 5 Factorial experiment in CRD with 3 replications. The variation of studied factors which might effect on the product qualities were added sugar content (0, 5, 10, 15, and 20%), the amount of added wheat flour (0, 10, 20, and 30%) and additional citric acid content (0.0, 0.1, and 0.2%). The sensory evaluation test by 30 untrained panelists using 9-point hedonic scale revealed that mango chips with 5% added sugar, additional wheat flour of 10%, and 0.2% citric acid content showed the highest score of total acceptance. In addition, the physico-chemical properties of the most acceptable product were also carried out. The results showed that the brightness, L* value, and yellow colour, b* value, of the tested mango chips were 60.8 and +22.1, respectively. The moisture content of the product was 3.27% and a pH value was 3.88. The total soluble solid content was 23癇rix and the titratable acidity was 0.62%. Vitamin C content was found remained at 0.013 mg/ml and reducing sugar content was 5.30 mg/ml. The protein and fat content obtained in the product was 1.91 and 0.04%, respectively. While, the fibre content was 1.48% and ash content was 6.02%.